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Garlic Jance

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

GARLIC JANCE. Grind ginger, garlic, almonds, and soak in good verjuice and then boil; and some add a third of wine to it.


Other versions of this recipe:

Garlic Jance [Sauce] (Le Viandier de Taillevent)

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